This is only the second time that I’ve been able to use Tattler Reusable Canning Lids, but I have to say that I absolutely LOVE them! And the fact that they are reusable instead of disposable is a wonderful perk. That’s about the only thing in canning that has really bugged me – the fact that the metal lids were not reusable for canning. Yes, I can use them for vacuum-sealing jars & for storing jars to keep them clean, but not for canning. So, when I contacted Tattler in the Fall of 2012 about a sample, they were happy to send me 2 dozen lids to try out, as well allowing me to offer a giveaway where they would send one lucky winner 2 dozen lids, as well!
Let me tell you, I was HOOKED from the get-go! I really do love them! They work just ever so slightly different than your normal canning lids, but, if you follow their instructions, the lids work wonderfully! So, what have I been canning in January? POTATOES! There is a co-op that I order through a few times a year. In the winter time, they have 50lb bags of red potatoes for $10.75, and 50lb bags of russet potatoes for $9.75! So, I bought 1 of each and finally got the red ones canned. Out of the 50lb bag, I only had 6 potatoes that I could not use. This may have been due to the fact that I did not get them canned right away like I had planned since I had surgery on Christmas day to have my appendix removed. But, the reset were great! It took me 2 days to get them all canned, due to my schedule, but I ended up with 58 quarts of red potatoes to add to my pantry!
This couldn’t come at a better time since we are down to our last quart from the last batch that I canned.
What do you used canned potatoes for, you ask? Well, the biggest thing I use them for is soups, but I can also throw a quick side of butter potatoes together. I’ve also used them to make quick mashed potatoes, but they tend to be a bit pasty, so I don’t do that very often. By having these potatoes already canned, it helps me to have supper on the table in about 30 minutes.
Stay tuned! I’ve got lots more canning to do in the future – grape jelly & apple jelly, beef stock & chicken stock. I may also try my hand at canning meat again. I’ve done a little bit in the past, but I’d like to do a bit more. It would be so nice to have the meat there ready & waiting to into a delicious soup/stew/casserole that I can throw together & serve in 30 minutes.
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